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Ingredients
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Pickle Chips & Batter
Breading Station
Frying
Sriracha Ranch Dipping Sauce
Finishing & Garnish
Method
Pickle Preparation
Drain the pickle slices in a colander and pat very dry with paper towels. Excess moisture prevents the batter from sticking; let sit while you prepare batter and breading (10 minutes).
Batter & Breading
Make wet batter
In a medium bowl whisk together buttermilk and the egg until combined. Add the 1 cup flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until a smooth, thick batter forms—should coat the back of a spoon. If too thick, add 1 tablespoon buttermilk; if too thin, add a little flour.
Prepare dredge and crumbs
Place 1/2 cup flour in a shallow bowl for dredging. If using extra crunch, place 1/2 cup panko in a separate shallow dish. Place the batter in a third shallow dish or wide bowl for easy dipping.
Coating the Pickles
Working in small batches, dredge each pickle slice lightly in the 1/2 cup flour, shaking off excess. Dip into the batter, allowing excess to drip back into the bowl. For an extra-crispy double-coat, press the battered slice into panko breadcrumbs to coat. Place coated slices on a rack while you heat oil. Repeat until all slices are coated.
Frying
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (approximately 1 cup for a small pan). Heat oil over medium-high heat until it reaches 350°F (175°C) — if you don’t have a thermometer, test with a small drop of batter: it should sizzle and float, browning in ~60 seconds. Maintain oil temperature between 325–350°F while frying.
Fry the coated pickle slices in single layer in 2–3 minute batches for 1–1.5 minutes per side, until golden brown and crisp. Do not overcrowd the pan. Use a slotted spoon or tongs to transfer fried pickles to a paper towel–lined baking sheet or wire rack to drain. Lightly season with a pinch of salt while hot, if desired.
Sriracha Ranch Dipping Sauce
While pickles fry, make the sauce. In a small bowl whisk together mayonnaise, sour cream, sriracha, lemon juice, dried dill, garlic powder, onion powder, salt, and pepper. Add 1–2 tablespoons buttermilk to reach your preferred dipping consistency. Taste and adjust sriracha or salt as needed.
Serve & Finish